Barbecued Street Corn is one of those intoxicating smells when cooked whole in the husks. It’s a smell that is the perfect way to kick off a barbecue with friends, as everyone anticipates the deliciousness ahead. Coat in an easy, spicy crema, and top with crunchy shallots, this will make a memorable addition & will be sure to be crowd pleaser!
BBQ Street Corn, with Saigon Sully Crema, Fried Shallot & Lime
Ingredients:
6 whole sweetcorn
1 cup sour cream
100ml Saigon Sully hot sauce
200g fried shallot
2 limes
Instructions:
Cook sweetcorn on barbecue in husk on all sides for around 10 minutes. Remove husk and return to bbq, and char all sides until lightly blackened. Remove from bbq, and cut corn in half.
Mix sour cream & hot sauce together to make crema, and dip the corn into the crema one at a time to evenly coat the corn cobs.
Place on serving platter, cover with fried shallot, & serve lime wedges on the side.
Enjoy with mates!
